June 15, 2011

Celeriac remoulade

Firstly, thank you all for your sweet comments and wishes, I am overwhelmed by your thoughts!

We finally managed to get a late night flight back to Sydney after our original flight had been cancelled because of the volcanic ash. It feels good to be back home and back in my kitchen. With only a few hours of sleep last night I didn't feel like spending too much time cooking, but I was so inspired by the produce and everything we tasted during our trip that I had to make something quick and tasty.

This recipe is exactly that. It is a much lighter version of the classic French celeriac remoulade, which uses heavy cream and mayonnaise for the creamy texture. I've used natural pot-set yoghurt instead and the result is just as delicious. This makes a wonderful seasonal side dish and is so quick and easy to make.

 Celeriac remoulade
(serves 2-4)

1 cup natural, pot-set yoghurt (low-fat)
1 lemon, zest and juice
1 teaspoon mustard powder
1 small clove of garlic, grated 
2 tablespoons good olive oil
sea salt
freshly ground black pepper
2 tablespoons caper berries
2 medium sized celeriacs, grated

1. Start by draining the yoghurt for at least half an hour by placing the yoghurt in a sieve lined with muslin. Discard the whey or save it for a later use.

2. In a large bowl, whisk together the drained yoghurt, grated lemon zest and juice, grated garlic and olive oil. Season the mixture with a good pinch of sea salt and freshly ground black pepper. Mix in the caper berries.

3. Add the grated celeriac and mix everything to coat. You can place the dish in the refrigerator for half an hour to intensify the flavours. Serve as a side dish to fish or meat.